Ingredients: Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron [Ferrous Sulfate], Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Contains 2% or Less of: Soybean Oil, Baking Soda, Salt, Sodium Aluminum Phosphate, Egg Yolk, Natural and Artificial Flavor, Monocalcium Phosphate, Gelatinized Yellow Corn Flour, Palm Oil, Vegetable Shortening (Hydrogenated Palm Kernel Oil, Palm Oil and/or Canola Oil), Calcium Carbonate, Egg White, Citric Acid, Red 40 Lake, Blue 2 Lake Contains: Eggs, Soybeans, Wheat

Ingredients: Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron [Ferrous Sulfate], Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Contains 2% or Less of: Soybean Oil, Baking Soda, Salt, Sodium Aluminum Phosphate, Egg Yolk, Natural and Artificial Flavor, Monocalcium Phosphate, Gelatinized Yellow Corn Flour, Palm Oil, Vegetable Shortening (Hydrogenated Palm Kernel Oil, Palm Oil and/or Canola Oil), Calcium Carbonate, Egg White, Citric Acid, Red 40 Lake, Blue 2 Lake Contains: Eggs, Soybeans, Wheat

Just add water. what you need: water; whisk; bowl. pancake directions: serving size chart: pancakes: 6-9; 1 cup mix; 2/3 cup water. 12-18; 2 cups; 1-1/3 cups water. 18-27; 3 cups mix; 2 cups water. for thicker pancakes use a little less water; for thinner pancakes use a little more water. 1. heat skillet over medium-low heat or electric griddle to 375 degrees f. skillet is ready when drops of water sizzle, then disappear almost immediately. 2. combine mix and water in a bowl. stir with wire whisk until lumps break up. over mixing may toughen pancakes. 3. pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. 4. turn when pancakes bubble and bottoms are golden brown. waffle directions: 1. heat waffle iron; 2. in a bowl, combine the following ingredients: 2 cups mix, 1-1/4 cups cold water, 2 tablespoons oil; 3. stir until large lumps disappear; 4. pour desired amount of batter into lightly greased waffle iron. bake until steaming stops, about 5 minutes, or until golden brown. makes four 7 in waffles.

Just add water. what you need: water; whisk; bowl. pancake directions: serving size chart: pancakes: 6-9; 1 cup mix; 2/3 cup water. 12-18; 2 cups; 1-1/3 cups water. 18-27; 3 cups mix; 2 cups water. for thicker pancakes use a little less water; for thinner pancakes use a little more water. 1. heat skillet over medium-low heat or electric griddle to 375 degrees f. skillet is ready when drops of water sizzle, then disappear almost immediately. 2. combine mix and water in a bowl. stir with wire whisk until lumps break up. over mixing may toughen pancakes. 3. pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. 4. turn when pancakes bubble and bottoms are golden brown. waffle directions: 1. heat waffle iron; 2. in a bowl, combine the following ingredients: 2 cups mix, 1-1/4 cups cold water, 2 tablespoons oil; 3. stir until large lumps disappear; 4. pour desired amount of batter into lightly greased waffle iron. bake until steaming stops, about 5 minutes, or until golden brown. makes four 7 in waffles.